Rosalie’s Marinara
INGREDIENTS
½ c. extra-virgin olive oil
2 small onions, finely chopped
2 large garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
½ tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. crushed red pepper flakes
½ cube of vegetable bouillon, dissolved in 3/4 cup of hot water
Pinch of sugar
2 15-oz. cans of tomato sauce
1 14.5-oz. can of crushed tomatoes
1 14.5-oz. can of diced tomatoes
2 dried bay leaves
1 c. chopped fresh basil
DIRECTIONS
In a large pot, heat the oil over a medium heat. Add the onions and garlic and sauté until the onions are translucent, about 10 minutes. Add the celery, carrots, salt, pepper and crushed red pepper. Sauté until all the vegetables are soft and their juices run clear, about 10 minutes. Add the dissolved vegetable base, pinch of sugar, tomatoes and bay leaves and simmer uncovered over low heat for a minimum of 1 hour. When done, remove and discard the bay leaf. Season the sauce with more salt and pepper to taste and add the fresh basil. Serve with your favorite pasta.
Mici Handcrafted Italian
Six Denver metro area locations
